Kyocera’s Revolution Series 5.5” Ceramic Santoku Knife, Chef Knife For Your Cooking Needs, Red Handle, White Blade

Update: I've had this knife for almost a year and the sharpness is still extremely sharp! No dulling and I've never had to send the knife in for sharpening. It still gets used daily in the kitchen, from boneless meat to vegetables and fruit. I love it so much because there's so little maintenance required to keep the blade sharp (just don't cut bones). I'm looking forward to buying a Chef's version of the Kyocera ceramic knives because I love this santoku knife so much!As a big fan of steel knives I was very surprised with the sharpness of this knife. I mainly use this knife for cutting vegetables and fruit. The knife itself is a great addition to any kitchen. I prefer the black blade to the white blade and bought the knife based on aesthetic preferences, but the black blade is made from black zirconium oxide and offers extra durability and also goes through an extra firing process according to Kyocera's website, so that was a plus when purchasing the knife.First off, the knife is very light and the blade is not at all heavy. For people who use steel knives on a daily basis this may take some time getting used to. The knife does an excellent job cutting through vegetables and fruits; however, I don't recommend using it for meat with bones, tough meat, or anything hard. I have used the knife to cut chicken breasts and thighs and cut thin slices of steak just fine. To prevent chipping I hand wash the knife and lay it on a microfiber cloth to dry. Don't put it in the dishwasher or it'll damage the knife.This is a great ceramic knife for anyone looking for their first ceramic or another ceramic for their knife collection. I use the knife on a daily basis in conjunction with my steel knives, and so far my knife hasn't chipped yet and has held its edge well. My only gripe is that the blade is brittle and fragile compared to steel knives.

So I took a chance on this ceramic fancy pants stuff. And yes this thing is 'sharp' and holds its edge longer than my wustof 51/2. I do competition bbq and have a number of speciality blades this of course cannot replace. But if you only buy one really good knife - an all rounder - consider this one. On the circuit we say "a sharp knife is a safe knife", and I hope you don't get as many scars as I did to learn this and it's value.

I got my first Kyocera about 10 years ago as a gift from my mom. Fell in love with it. Durable, stayed sharp, overall wonderful knife. Somehow it was lost during our move, so I decided to get another.Within months the new knife is discolored and chipped. I’m very careful with my knives and always was them by hand. I can’t explain the deterioration except that these are either knock offs, or production value has taken a steep nose dive.

I'm a huge ceramic knife fan. I got my first one a little over a year ago, and have gotten several since. This is my newest addition since they had it on a Black Friday sale that I couldn't resist.I've got other Kyocera ceramic knives as well as a few other brands, but this one I think is quickly becoming my favorite. The other Santoku knife I have that's ceramic is part of a set, and it has raised circles on the handles to aid in gripping when wet, hollow circles like the suckers on an octopus. And while it does feel incredibly secure, it's a pain when washing since those grippy little circles make the scrubby I use to wash dishes want to stick and not scrub.This knife, on the other hand, is smooth handled but still a good feeling and not slippery when your hand is wet. And cleaning it is much easier.As with all the ceramics, it's nice and sharp. And I've got non ceramic knives I've purchased in the last three months that already are not as sharp as my year old ceramic still is.I love the heft of this one, since the light weight of some ceramic knives leaves them unbalanced somewhat, a little TOO lightweight. This one doesn't feel awkward at all.Blade is curved enough for rocking it to chop veggies easily, and goes through frozen chicken like there's nothing there.Fantastic knife.

If you've never used a ceramic knife before, I highly recommend starting here. It's the perfect introduction to the wonderful world of ceramic cutlery, and although I own the lethal-looking Kyocera Advanced Ceramic Revolution Series 7-inch Professional Chef's Knife, Black Blade as well, I find myself reaching for the Santoku 99% of the time. Why? It's the perfect size and shape for a vegetarian kitchen. The handle is supremely ergonomic (if somewhat slippery when wet), and the blade is perfectly balanced.Don't believe the hype about the merits of hulking German steel blades—if you cook a lot, you want something light and fast that won't wear out your tendons chopping parsley. The experience of cutting with this knife is totally unlike using steel. You place the blade against something, apply the slightest whisper of pressure, and suddenly the blade has gone through that something and is resting on the cutting board, awaiting your next command. It's almost spooky how sharp this thing is, but the superb handle design and blade shape never make it feel unsafe. And it seems to stay sharp indefinitely. I got mine in December of 2013, and aside from some small and entirely cosmetic nicks in the blade, the knife still performs like it did when new. If and when you manage to wear the blade out, you can mail it to Kyocera for free resharpening.Between this and the Kyocera Advanced Ceramic Revolution Series 3-inch Paring Knife with Red Handle, White Blade, you can glide through 90% of all prep. I'd recommend keeping a cheap cleaver on hand for grittier work like cutting squash and mashing garlic, but for almost everything else, the Santoku is downright surgical perfection.